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Portobello Pizza

 

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Portobello Pizza
 

 

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Recipe

Portobello Pizza

My kids have been loving these, it has become a go to easy meal that I am happy to serve.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 Large or 4 small/medium portobello mushrooms
  • 2 tablespoons tomato sauce
  • ½ cup shredded mozzarella
  • Broccoli, olives or capers (optional)

Directions

Preheat oven to 400F.  Clean mushrooms by wiping with a paper towel and using a spoon to remove black gills.  Lay on a baking sheet and cook for about 10 minutes.  Remove from oven and drain any of the water that accumulates, pat dry with towel.  Put back on tray, top with tomato sauce and cheese and if desired any toppings.

Switch the oven to the broil setting and cook mushroom a few minutes until cheese melts.

Nutrients

Servings Per Recipe:

Amount Per Serving

  • Calories: 100
  • Total Fat: 6g
  • Total Carbs: 3g
  •     Dietary Fiber: 1g
  • Protein: 9g

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

7 Responses to Portobello Pizza

  1. This looks awesome! The ultimate stuffed mushroom, only dinner size. This is a must for my almost vegetarian family dinners. Would be great with spinach pie (a standby here).

  2. This is going on my kids’ lunch menu!

  3. I am going to make these for summer dinners. Maybe even white pizza style with pesto to mix it up.

  4. I’ve never thought of doing this before and it’s seems so simple and delicious! I normally stuff mushrooms with cream cheese and bread crumbs but this takes it to a whole new level.

  5. I wish I could say my kids would eat these but they won’t go near mushrooms. I, on the other hand, eat this for lunch quite often.

  6. The first step, baking the mushrooms, is crucial. The first time I made this recipe I skipped it and this was a soggy, horrible mess. The second time was so much better (when I actually followed directions).

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